Always have a recorder when pulling reefer.

The temperature showing was 58F that's 3F higher then recommended setting. When he stopped 3 hours later the box temp was 55F.

According to Loblaws the core temperature of the product when we arrived was 56F. The 38hrs that we had the load on board the recorder shows temperature to be at 55-56F. The problem lies the 3 days before that which shows temp to be at 70F and dropping. The problem is the high temperature before we picked up the product.

 

I know I am a new guy wannabe here, but where was the product before you picked it up? Did you pick up a loaded trailer? If so, couldn't you have verified the temps somehow?

Do reefer drivers actually carry thermometers? If all goes well I am going to drive for Central. Should I keep my thermopen handy?

 

Seems you should have took the $100 and been done with it and get another broker..... You've already lost alot more than that sittin around and probably will lose alot more BEFORE YOU GET RID OF THE LOAD

 

Yes you carry themometers with you and you need to check temp .periodically .Sometimes reefers mess up they might say one temp on the reefer and be another on the inside. Y ou have to pay close attention to the unit at all times. You get used to the different sounds of the cycles,and you can tell just from the different sounds sometimes if it isn't working properly.It will get you out of bed sometimes when it takes to long to go through the defrost cycle or takes too long to come on.You are always looking for the blinking light andwhat code is what. And weather has a lot do do with your settings as well and especially in the winter when the reefer doesn't run as much because of the cold weather outside . A lot to get used to.It's all about experience.

 

I guess it's a good thing I am a self-trained chef then.. Already have thermometers

 

Central will give you a pulp thermometer at orientation.
You are expected to use it on fresh produce loads. Some of these they will put shipper load and count and that they verify the temp. But many will not.
Loading in Cali many places want you on the dock, you are at that spot so that it is carrier load, count, and verify.
If you do not do what you are on that dock to do it will be your fault. The shipper will not tell you to check it.
If you are a lease OP with Central or another temp controlled carrier they will make you foot the bill if they can prove you are at fault in any way. It is in the contract.

 

Yes I agree reefers do fail.

Even if the temperature was at 65F instead of 55F there is no way that the product can go that bad in the short amount of time.

I just have to wait and see what transpires.

 

Thank you sir. I trust my thermopen, but it good to know Central gives you a thermometer

I am not going to lease. I may be old and stubborn, but I am not stupid.. Having said that I will be checking..

 

I pull a reefer. I pulp ALL my produce loads as they are loaded. I note each pallet on a schematic drawn on the back of the BOL and the pulp temp when loaded. I have had only one shipper refuse me to pulp. I told them to stop loading. I would not pull that load. While they were trying to figure out what to do in the office, I pulped a couple skids sitting there. Both were over 70 degrees. This was strawberries. Those should be 34.
Ultimately someone else hauled that load. They just didn't take the time to cool down the load and I would have had a big mess by the time I got across country.
I pulp my loads in transit twice a day and note the temps, mileage and location. I also note it on my log.
Never have had a problem, but more than a few receivers have been impressed when they saw all this on the back of the BOL.